Anne Byrn's Chocolate Cream-Cheese Cupcakes

These moist, rich cupcakes work best when made with a plain devil's food cake mix—one that doesn't contain pudding.
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Ingredients

One 18.25-ounce box devil's food cake mix

1/2 pound cream cheese, softened

1/2 cup water

1/2 cup vegetable oil

1/4 cup light brown sugar

4 large eggs

1 teaspoon pure vanilla extract

1 cup granulated sugar

5 tablespoons unsalted butter

1/3 cup milk

1 cup semisweet chocolate chips

2 tablespoons chopped toasted almonds

How to Make It

Step 1

Preheat the oven to 350°. Line two 12-cup muffin pans with paper liners. In a large bowl, beat the devil's food cake mix with the cream cheese, water, vegetable oil, brown sugar, eggs and vanilla at low speed until smooth.

Step 2

Using an ice cream scoop, spoon the batter into the muffin cups, filling them two-thirds full. Bake until springy to the touch and a cake tester inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer the muffin pans to a wire rack and let cool for 5 to 10 minutes.

Step 3

Meanwhile, in a medium saucepan, combine the granulated sugar, butter and milk and bring to a boil over moderately high heat, stirring until dissolved. Remove from the heat and stir in the chocolate chips until melted. Transfer the frosting to a bowl and let cool until slightly thickened, about 5 minutes. Dip the top of each cupcake in the frosting and return to the wire rack. Garnish the cupcakes with the almonds and let stand for 5 to 10 minutes, until the frosting is set, before serving.

Make Ahead

The frosted chocolate cupcakes can be kept in an airtight container overnight.

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